SPINACH-TOPPED BUFFALO CHICKEN
Bisquick Heart Smart® mix provides a simple addition to this Buffalo chicken topped with spinach and crumbled blue cheese - a scrumptious dinner made ready in 25 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
- In shallow dish, beat egg and 2 tablespoons of the Buffalo wing sauce with whisk. In another shallow dish, stir Bisquick mix, cornmeal and Italian seasoning. Dip chicken in egg mixture, then coat with Bisquick mixture.
- In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil 6 to 10 minutes, turning once, or until golden brown on outside and no longer pink in center.
- Meanwhile, in small bowl, mix remaining Buffalo wing sauce and the French dressing. Top each chicken breast with 1/4 cup spinach and 1 tablespoon cheese. Drizzle each with 2 tablespoons dressing mixture.
Nutrition Facts : Fat 1, ServingSize 1 Serving, TransFat 0 g
BACON-WRAPPED SPINACH DIP CROSTINI
These trendy crostini have bacon belts. And not only do they look fashionable, but the bread soaks up the bacon drippings as they bake, making it golden and crunchy. Eat them warm, no dipping required.
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 8 to 12 servings (24 crostini)
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Toss the bacon with the brown sugar in a medium bowl until evenly coated. Arrange the bacon on a baking sheet and bake until light golden around the edges but still very soft, about 7 minutes. Transfer to a plate. Wipe the baking sheet clean, then spray with cooking spray.
- Stir together the spinach, cream cheese, Parmesan, mayonnaise, garlic and 1/4 teaspoon pepper in a medium bowl.
- Spoon 1 tablespoon of the spinach mixture onto each slice of bread and wrap it with a piece of bacon so that the ends are tucked under the bread (it should look a bit like a belt). Arrange the crostini on the prepared baking sheet and bake until the bacon is dark golden, about 15 minutes. These are best served warm.
BUFFALO CHICKEN CHILI
This Buffalo chicken chili is rich in the best way. The cream cheese, blue cheese and tangy hot sauce join forces for a dinner recipe everyone will love. -Peggy Woodward, Shullsburg, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 5h40m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a 4- or 5-qt. slow cooker, combine the first 7 ingredients. Add chicken. Cover and cook on low 5-6 hours or until chicken is tender. , Remove chicken; shred with 2 forks. Return to slow cooker. Stir in cream cheese. Cover and cook on low until cheese is melted, about 30 minutes. Stir until blended. Serve with toppings as desired.
Nutrition Facts : Calories 337 calories, Fat 16g fat (8g saturated fat), Cholesterol 80mg cholesterol, Sodium 1586mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 5g fiber), Protein 25g protein.
MOZZARELLA AND SPINACH CROSTINI
Make and share this Mozzarella and Spinach Crostini recipe from Food.com.
Provided by loof751
Categories Spinach
Time 20m
Yield 24-36 serving(s)
Number Of Ingredients 5
Steps:
- Cut the French bread in half lengthwise. Place cut side up on a baking sheet and toase in a 350 degree oven until lightly browned. Sprinkle with garlic salt.
- Put the spinach and a small amount of water in a saucepan and cook until tender. Drain and squeeze out all moisture.
- Combine the spinach and the cream cheese and mix well. Spread over the cut sides of the bread.
- Lay mozzarella slices over the spinach. Broil until cheese melts. Slice into 1- or 2-inch pieces to serve.
SPINACH AND PARMESAN CROSTINI
Looking for an Italian appetizer made using spinach? Then surprise your guests with these parmesan crostini that are ready in just 20 minutes.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 20m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 325°F. In medium bowl, stir together spinach, cream cheese, Parmesan cheese, mayonnaise, garlic and pepper.
- Spoon 2 tablespoons cheese mixture on each bread slice. Sprinkle with pine nuts. Place on ungreased cookie sheet.
- Bake 10 minutes or until thoroughly heated and nuts are toasted. Serve warm.
Nutrition Facts : Calories 210, Carbohydrate 12 g, Fat 2, Fiber 1 g, Protein 7 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 300 mg
SPINACH AND CHEESE CROSTINI RECIPE
Provided by HeatherS
Number Of Ingredients 8
Steps:
- Place baguette slices on baking sheet. Bake at 375°F for 4 to 6 minutes, or until toasted. Set aside. Melt butter in 10-inch skillet over medium heat. Add onion and garlic. Cook and stir 2 to 3 minutes, or until softened. Add spinach. Cook and stir 30 to 60 seconds, or until warm. Cool slightly. Place cream cheese in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2, mix about 30 seconds. Add spinach mixture. Continuing on Speed 2, mix about 30 seconds. Add red peppers. Continuing on Speed 2, mix about 30 seconds. Spread spinach mixture on toasted baguette slices. Top each slice with about 1 teaspoon Cheddar cheese. Bake 375°F for 5 to 8 minutes, or until thoroughly heated and cheese is melted. Serve warm. PER SERVING: (2 CROSTINI) ABOUT 141 CAL, 6 g PRO, 16 g CARB, 6 g FAT, 12 mg CHOL, 324 mg SOD.
GRILLED ROAST CHICKEN WITH SPINACH-RICOTTA CROSTINI
This whole chicken cooked on the grill is truly a best-of-both-worlds recipe: You get the incredibly succulent meat and brittle-crisp, burnished skin of a roast chicken, combined with the deep smoky flavor of the grill. To make it, you essentially use your grill like an outdoor oven, cooking a whole splayed chicken in a skillet instead of directly on the grill grate. Splaying the bird first - that is, flattening the legs so they lay flat in the skillet - helps the dark meat cook quickly and evenly. The skillet helps to distribute the heat and captures the juices, which would otherwise incinerate in the fire. Those juices are then put to good use as a cooking medium for dill-flecked, garlicky spinach. The greens absorb all of the chicken drippings before being heaped upon ricotta-smeared crostini. Added bonus: You don't have to worry about setting off your smoke detector. Here, the smoke stays in the grill with the bird, which is exactly where you want it.
Provided by Melissa Clark
Categories dinner, main course
Time 5h30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a small bowl, combine salt, pepper, chile powder and lemon zest. Rub the chicken inside and out with salt mixture. Place chicken on a rack set over a baking pan to catch any drips, and refrigerate for at least 4 hours or overnight.
- Heat a gas grill, or light a charcoal grill for indirect heat (meaning pile the coals on one side of the gill, leaving the other side empty).
- Place a cast-iron skillet on the grate directly over the coals. Cover the grill, and let the pan heat up for 10 minutes.
- Remove chicken from the refrigerator. Use a sharp knife to cut the skin connecting the legs to the rest of the body. Use your hands to splay the thighs open until you feel the joint pop.
- Rub chicken with oil and place it breast side down in the hot skillet. Cover grill and cook 5 to 7 minutes, until the breast is seared and golden and easily releases from the pan.
- Using tongs and a spatula for balance, carefully flip chicken and cover the grill again. Continue cooking until the underside of the chicken is starting to brown, 10 to 20 minutes. Make sure the skin doesn't get too dark; it will continue to brown even as it cooks over indirect heat. You're looking for a medium golden color here, a shade or two lighter than what you ultimately want it to look like.
- Move the skillet over to the unlit side of the charcoal grill, or turn off the burners on your gas grill that are underneath the pan. Cover grill and continue to cook until the bird is cooked through, 10 to 25 minutes longer. An instant-read thermometer should register 155 degrees in the breast. You'll need to keep your eye on the grill heat as you cook. If you've got a thermometer on your grill cover, you're looking for it to be at about 450 degrees. If it falls below 400 degrees or seems as if it's not hot enough (i.e., your chicken is cooking too slowly), add more coals or turn up your burners. Use your intuition here.
- Transfer chicken from the skillet to a cutting board, and tent with foil to rest.
- Throw garlic, anchovies (if desired) and red pepper flakes into the skillet and cook, uncovered, until the garlic starts to sizzle and turn golden, about 20 seconds. Toss in spinach and dill and cook, stirring with your tongs, until just wilted, 2 minutes longer. If the spinach isn't wilting quickly, push the pan back over the flame to direct heat. Season with salt.
- Place bread slices on grill and cook until lightly charred, about 1 minute per side.
- To serve, drizzle toasts with oil and slather with ricotta. Top with spinach mix and a little lemon juice. Serve alongside sliced chicken.
Nutrition Facts : @context http, Calories 797, UnsaturatedFat 35 grams, Carbohydrate 20 grams, Fat 53 grams, Fiber 4 grams, Protein 60 grams, SaturatedFat 14 grams, Sodium 1327 milligrams, Sugar 2 grams, TransFat 0 grams
SPINACH TAPENADE CROSTINI
An updated version on the famous Provencal appetizer. Fresh vegetables such as peppers, cucumber slices, fennel pieces can also be served with this spread. This is also excellent as a condiment or as an accompaniment to grilled chicken or fish.
Provided by Chef mariajane
Categories < 15 Mins
Time 10m
Yield 16-20 appetizers
Number Of Ingredients 10
Steps:
- Cook spinach according to package directions. Drain and squeeze out excess moisture.
- Place olives, garlic, anchovies, and capers in food processor. Process until finely chopped. Add spinach, lemon juice and olive oil and process until mixture is smooth. Remove from processor and stir in basil and peppers.
- Serve tapenade with toasted bread.
- MAKE AHEAD: Tapenade can be prepared, cover and refrigerated up to one day ahead, Bring to room temperature before serving.
- TIPS: Good quality pitted olives are available in many supermarkets and specialty food shops. If unavailable, select good flavored olives and pit. To pit, tap firmly with a small saucepan or meat pounder to open the flesh, and then remove the pit.
LEMON CHICKEN WITH PARMESAN CROSTINI
Categories Chicken Herb Onion Tomato Sauté Low Fat Parmesan Lemon White Wine Bon Appétit
Yield Serves 8
Number Of Ingredients 16
Steps:
- Make crostini:
- Place bread on baking sheet. Spread tomato paste over. Top each with 1 tomato slice. Sprinkle cheese atop.
- Make chicken:
- Pound each chicken breast between sheets of plastic to 1/4-inch-thickness. Sprinkle chicken with salt and pepper. Place flour in bowl. Heat 1 teaspoon oil in large nonstick skillet over high heat. Lightly coat 2 chicken with flour; shake off excess. Transfer to skillet and cook until brown and cooked through, about 2 minutes per side. Transfer chicken to plate and tent with foil. Repeat with 1 teaspoon oil, flour and remaining chicken.
- Heat 1/2 teaspoon oil in same skillet over low heat. Add green onions and garlic; sauté until tender, about 2 minutes. Stir in broth and wine scraping up any browned bits in skillet. Add lemon juice and 2 tablespoons parsley. Increase heat to high; boil until liquid is slightly reduced, about 3 minutes. Mix in lemon peel. Season with salt and pepper. Return chicken to skillet; simmer until heated through, turning to coat.
- Meanwhile, preheat broiler. Broil crostini until cheese melts, watching closely, about 1 minute.
- Transfer chicken to plates. Spoon pan juices over chicken. Sprinkle with remaining parsley. Serve with crostini.
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